Brisket Nachos layer smoky sliced brisket, grilled corn and onions, pickled jalapeños, and melted cheeses over crispy tortilla chips for the ultimate game day or weeknight snack.
Brisket Nachos
Makes 8 servings
Ingredients
- 4 (½-inch-thick) slices red onion
- 3 ears fresh corn, shucked
- 3 tablespoons olive oil
- ½ cup pickled jalapeño slices*
- 3 tablespoons pickled jalapeño brine from jar
- ¼ teaspoon kosher salt
- 1 (10-ounce) bag tortilla chips
- ¾ pound sliced smoked brisket, cut into 1-inch pieces
- 1½ cups shredded Monterey Jack cheese
- 1½ cups shredded smoked Cheddar cheese
- Lime wedges and barbecue sauce, to serve
Instructions
- Heat a cast-iron grill pan over medium heat.
- Brush onion and corn with oil; add to pan, and cook until grill marks form, 2 to 3 minutes per side; remove from pan. Coarsely chop onion, and cut corn kernels from cobs. In a medium bowl, toss together onion, corn, jalapeño, jalapeño brine, and salt.
- Preheat oven to 350°.
- On a large rimmed baking sheet, arrange chips. Top with onion mixture, brisket, and cheeses.
- Bake until cheese is melted, about 8 minutes. Serve with lime wedges and barbecue sauce.
Notes
*We used Wickles Wicked Jalapeño Slices.
